J U L Y / A U G U S T 2 0 1 9 10 POTATO GROWER Tempting T aters Grilled Fiesta Potato Skins Preheat grill or oven to 400 degrees F. Pierce the potatoes with a fork and place on a baking sheet. Drizzle the potatoes with olive oil. Grill for about 60 minutes or until the potatoes are tender. Remove potatoes from grill and let them cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out some of the esh, leaving about 1/4-inch of the potato remaining. Increase the grill temperature to 450 degrees F. Place the cut potatoes back onto the baking sheet, esh-side up. Lightly drizzle the tops with a little more olive oil. Sprinkle the garlic powder and red pepper akes over the potatoes. Place them back on the grill for about 10 minutes. Flip them onto their other side and bake for another 10 minutes before removing them from the grill. Arrange the potatoes on the baking sheet, cut side up. Spoon equal amounts of refried beans into each potato, followed by equal parts bacon and shredded cheese. Place the potato skins back onto the grill for 3-4 minutes or until the cheese melts. Take the potatoes o the grill and put on a serving platter. Top the potatoes with salsa, guacamole, sour cream, scallions or any toppings you like. Serve immediately. Directions: • 4-5 medium sized red potatoes, scrubbed • 3 Tablespoons olive oil, plus extra for drizzling • 6 slices of bacon, cooked and crumbled • 1 teaspoon garlic powder • 1 teaspoon red pepper akes • 1 cup refried beans • 1 1/2 cups shredded cheddar cheese • guacamole, salsa, sour cream & scallions (optional) Ingredients: